Mixed-Berry Dutch Baby

A Dutch Baby, also known as a German pancake, is a mixture of eggs, flour, and whole milk that gets baked in a heavy skillet until it becomes puffy and golden. In the terrific version here, Grace Parisi folds in fresh berries to create a wonderful summer dessert that's also great for breakfast.

Advertisement - Continue Reading Below

Ingredients

Yields:
6

3
large eggs

1/2 tsp.
finely grated lemon zest

c.
sugar

pinch of salt

c.
all-purpose flour

c.
milk

2 c.
raspberries

2 c.
blackberries

4 tbsp.
unsalted butter

confectioners' sugar

Directions

Cook Time:
0:10

Total Time:
0:35

Preheat the oven to 425 degrees F and heat a 10-inch cast-iron skillet over moderate heat. In a medium bowl, whisk the eggs with the finely grated lemon zest, sugar, and salt until combined. Add the flour and milk and whisk until smooth. Add 1 cup each of the raspberries and blackberries.

Melt the butter in the skillet and add the batter, spreading the fruit evenly. Bake in the center of the oven for about 22 minutes, until the edges are browned and puffed and the center is lightly browned in spots. Transfer the skillet to a trivet and dust the Dutch Baby with confectioners' sugar. Cut into wedges and serve with the remaining fresh berries.

A Part of Hearst Digital Media
Delish participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.